Sweet Capocollo 700 g
Quality handcrafted product
Weight: about 700g
Price: 28,76 € / kg
Our cured meats are the result of craftsmanship and may undergo slight variations in excess or shortage of weight.
100% Calabrian product
€20.13
Il Sweet Capocollo Conforti is produced by processing the pig's neck, the soft part due to its fat veins.
This fine cut is salted strictly by hand, then it is placed in brine together with spices and aromatic herbs.
Once the brine has elapsed, the excess salt is eliminated and the meat is rubbed with Calabrian chilli pepper and black peppercorns.
Once ready, it is left to mature for about 3/4 months
Ingredients:
Pork, Sweet Calabrian Chilli Powder, Black Peppercorns, Salt, Natural Flavourings, Dextrose, Sucrose, Antioxidant: E301, Preservative: E252. GLUTEN FREE. WITHOUT MILK DERIVATIVES.
Choice of Meat
Capocollo is a cured meat prepared with the muscles of the neck of the pig. This cut of meat, thanks to the veins of fat, allows you to obtain a soft and tasty salami.
Preparation
After cutting, the capocollo is cleaned of any excess fat and trimmed to round it off. The piece of meat is then salted and seasoned with natural flavourings, peppered and massaged for a long time. After salting it is seasoned with sweet or spicy Calabrian chilli, wrapped in veils and inserted into the net and left to age.
Aging
It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way.
The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. Capocollo remains aged for 4 or 5 months, depending on its size.
Product Features
Peculiarities and scents
Capocollo is a much loved cured meat. Soft, thanks to the veins of fat that space out the slice, tasty, aromatic thanks to the spices used during the salting and maturing phases. Before consuming it, we recommend removing it from the vacuum pack and leaving it at room temperature for a couple of hours, so that it can take oxygen and release all its aromas and flavours.
Food container
Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.
APPEARANCE AND COLOR
Capocollo is red in color when cut, with the slice interspersed with very thin white veins of fat, which give the slice extreme softness.
TASTE AND FLAVOUR
Sweet but at the same time savory taste, thanks to the aromas used in the preparation.
MATCHING
Capocollo is the King of appetizers, accompanied by cheeses and a mix of pickles, all washed down with an excellent red wine. But it can also become a delicious main course, cut into very thin slices, rolled up with a filling of cream cheese and a strictly Calabrian touch of spiciness.
Choice of meat
Capocollo is a cured meat prepared with the muscles of the neck of the pig. This cut of meat, thanks to the veins of fat, allows you to obtain a soft and tasty salami.
Preparation
After cutting, the capocollo is cleaned of any excess fat and trimmed to round it off. The piece of meat is then salted and seasoned with natural flavourings, peppered and massaged for a long time. After salting it is seasoned with sweet or spicy Calabrian chilli, wrapped in veils and inserted into the net and left to age.
Aging
It is carried out in rooms with static/ventilated systems to guarantee a seasoning that can come as close as possible to that done at home in the traditional way.
The right time, controlled temperature and humidity will give the product the aromas and flavors of the cured meats that our grandparents used to make. Capocollo remains aged for 4 or 5 months, depending on its size.
Product Features
Peculiarities and scents
Capocollo is a much loved cured meat. Soft, thanks to the veins of fat that space out the slice, tasty, aromatic thanks to the spices used during the salting and maturing phases. Before consuming it, we recommend removing it from the vacuum pack and leaving it at room temperature for a couple of hours, so that it can take oxygen and release all its aromas and flavours.
Food container
Keep in the vacuum pack, at 4°, until the expiry date indicated on the label.
Appearance and color
Capocollo is red in color when cut, with the slice interspersed with very thin white veins of fat, which give the slice extreme softness.
Taste and flavor
Sweet but at the same time savory taste, thanks to the aromas used in the preparation.
How to taste it
Capocollo is the King of appetizers, accompanied by cheeses and a mix of pickles, all washed down with an excellent red wine. But it can also become a delicious main course, cut into very thin slices, rolled up with a filling of cream cheese and a strictly Calabrian touch of spiciness.